Drain and press tofu leave for a few hours.
Wash & chop all the veggies. Leave a little of the stalk on the mushrooms. It helps them to not fall apart when you thread them on the squewers.
In a mixing bowl add all the marinade ingrediants and then add the veg.
Coat the veg well, cover and leave to marinade for a few hours.
After pressing, cut and add the tofu and add to the marinated veg. Stir gently to avoid breaking it and cover with the yog mix.
Leave a little longer to let the marinade soak in tothe tofu.
If im really prepared, I press and drain the tofu the day before so I can marinade it along with the veg.
When ready, thread on to skewers equally. I like to start and end with courgette so it holds it on the skerer better.
Cook on the BBQ for about 30 mins making sure you turn regularly.
I like to have them with a no mayo potato salad and a tomato and cucumber salad.